Author Archive
Slow Cooker Beef and Gravy II
September 27, 2016 Lee
Leave a comment

Slow Cooker Beef and Gravy II

This is an easy recipe and just a variant of Slow Cooker Beef and Gravy I. Use the shortcuts stated and you make make this dish for less than what you think. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo beef, any cut, cut into 1 inch cubes
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • olive oil, as needed
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 packet dry onion soup mix, OR make from a shortcut
  • 1 3/4 cups beef stock, fresh or from powder
  • 1 cup water
  • 1 teaspoon beef stock powder
  • 1 tablespoon Worcherstershire sauce
  • salt and pepper, to taste
  • dried parsley, for garnish

Instructions
 

  • In a large bowl combine flour, onion powder, garlic powder, salt and pepper. Coat eat piece of beef lightly in flour mixture. In a large skillet, heat olive oil as needed over medium-high heat. Brown beef in batches, Remove to a paper towel lined plate. When all beef is browned, add to your slow cooker.
  • In a small bowl combine soup, onion soup mix, beef broth, Worcestershire sauce, beef stock, beef stock powder, water, alt and pepper to your liking. Mix well and pour over beef. Cook on Low setting for 6-8 hours until gravy has thickened a bit and the beef is cooked through. Serve over egg noodles, rice, or mashed potatoes. Garnish with parsley if desired and a vegetable on the side.

Notes

The beef will cost about 200-250 Baht/kilo. Figuring 250 Baht, for 4 servings, this is about $1.84 per serving, less for 6 servings. Not a cheap meal, but would be a great meal for visiting friends and family.
Shortcuts: Condensed Cream of Mushroom Soup, Onion Soup Mix.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,Beef - Slow Cooker
Creamy White Bean & Pork Stew
September 27, 2016 Lee
Leave a comment

Creamy White Bean & Pork Stew

This sounds really good, I love good beans and pork, so this seems like a win win. The original recipe I seen stated using 6 cans (no size given so I am assuming a standard 15 oz can, which is about 1 1/2 cups drained per can, I wrote this using dry beans, it is cost savings but does take more planning and preparation time). On my to cook list.
Print Recipe
Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry Navy Beans
  • 6 slices bacon
  • 500 grams pork, can be butt, loin, or shoulder
  • 4 cups pork stock, fresh or from powder, or chicken stock
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 medium carrot, diced small
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon onion powder
  • 1/2 cup white wine, OR just use another 1/2 cup of stock
  • salt and pepper, to taste

Instructions
 

  • Soak the beans overnight (about 8-10 hours) or do a quick soak by placing the beans in a pot of water, bringing it to a rolling boil for 2 minutes, then remove from heat and cover for an hour.
  • After the beans have soaked, rinse them and add to a large pot, cover with water by 3 inches, ad a pinch of salt if you like. Bring to a boil then reduce to a simmer, stirring occasionally, for about 1-2 hours until the beans are tender.
  • While the beans are simmering, in another large pot, heat on medium temp and crisp up the bacon, set the bacon aside and drain the fat from pot, reserving about 1 tablespoon of fat in the pot.
  • Cut the pork into 1 inch cubes and brown in the bacon fat in the large pot. You are not trying to cook it through, just brown and sear it up a little, then remove from the pot and set aside.
  • When the beans are cooked and good and tender, drain, reserve one cup of beans and set aside. Now using the pot the pork was cooked in, add the carrot and cook until soft, then add the garlic and cook until it is fragrant. Then add the beans, pork stock, butter, bay leave, thyme, and pork. On a low simmer let this cook for 45 minutes to 1 hour with lid on, stirring occasionally.
  • Take the last cup of beans that you reserved and smash with the back of a fork to make a paste, add this to the pot and stir to combine, this will thicken the stew, continue with the low simmer for another 2-3 hours, stirring occasionally. Serve with a garnish of crumbled crispy bacon on top and some buttered bread.

Notes

The beans will cost about 65 Baht, the pork will cost about 120 Baht for shoulder. For 6 servings, this is about 91 cents per serving, even less if stretched to 8 servings. Very economical meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Farmer Casserole
September 26, 2016 Lee
Leave a comment

Farmer Casserole

This sounds really good, has everything for a good breakfast. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 cups potatoes, diced, skin on or off is up to you
  • 1 1/2 cups Cheddar cheese, shredded, this is one 250 gram block
  • 2 spring onions, sliced, white and green parts
  • 3 cups evaporated milk
  • 2 cups eggs, beaten, start with 8 eggs
  • salt and pepper, to taste
  • olive oil
  • 2-3 cups ham, diced

Instructions
 

  • Preheat your oven to 190 C. Get out a large casserole dish, or two if all you have are small ones.
  • Heat a splash of olive oil in a large non stick or cast iron pan on medium heat, add potatoes and cook until lightly browned, then add the potatoes to the bottom of the casserole dish. Layer the ham, cheese, and spring onions over the potatoes.
  • In a large bowl, mix the eggs with the evaporated milk, salt and pepper. Pour this evenly into the casserole dish. Bake for 45-55 minutes or until the egg is set (use a butter knife inserted into the center, if it comes out clean, set, if there is runny egg on it, continue cooking). Serve.

Notes

Bacon and cheese would be most expensive here. Cheese figure 180 Baht/250 gram block, for the ham figure 100 Baht for 2 cups and 150 Baht for 3 cups. For 8 servings, this is about $1.22 per serving, not bad for a complete meal.
Provided courtesy of good friend, Mike Early.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Ham & Potato Stew
September 26, 2016 Lee
Leave a comment

Ham & Potato Stew

This sounds really good! On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 7 cups potatoes, diced, skin on or off is up to you
  • 1 medium onion, diced
  • 1 large carrot, chopped
  • 3 cups ham, diced
  • 2 tablespoons dried parsley
  • 1 teaspoon dried thyme
  • pepper, to taste
  • 5 cups pork stock, OR chicken stock, fresh or from powder
  • 1 cup milk
  • 1/2 cup sour cream, OR plain yogurt

Instructions
 

  • Add potatoes, onion, carrot, ham, thyme, parsley, pepper & stock to your slow cooker. Cook on Low setting 7 hours, or High setting for 3 hours.
  • Remove 2-3 cups of the potatoes/carrots and mash, then return the mashed mixture to the crock pot and mix in. This will thicken the stew. Add the milk and sour cream and mix, cook for an additional 15 minutes, serve.

Notes

The ham would cost about 150 Baht for the 3 cups of diced (think the thick sliced ham available at Makro). For 8 servings, this is about 56 cents per serving, excellent value.
Variants: In place of ham, use cooked and cubed chicken or sliced smoked sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Loaded Potato Salad
September 25, 2016 Lee
Leave a comment

Loaded Potato Salad

The original name I found for this was Baked Potato Loaded Salad, there is no baked potato anything here, just potato salad with fillings of a baked potato, name aside, this is a must try for me. The one thing I do not like about this recipe is making the dressing first then adding the potatoes, but we'll see when I make this.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 4-5 large potatoes
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/2 cup Cheddar cheese, shredded
  • 4 tablespoons brown mustard, OR yellow mustard
  • 1/4 cup chives, chopped
  • 8 slices bacon, cooked crisp and chopped
  • salt and cracked black pepper, to taste

Instructions
 

  • In a medium bowl whisk together the mayo, sour cream, and mustard until well mixed. Add 3/4 of the chopped chives along with some salt and pepper to taste and whisk to mix. Mix in the cheese and bacon (reserve some bacon for a garnish if you like). Cover and chill for thirty minutes.
  • Peel (if you want) and cube the potatoes into 1/2 inch pieces. Cook the potatoes in boiling water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives and bacon.

Notes

Minimal cost for a side dish.
Provided courtesy of good friend, Mike Early.
United States.
Sides - Salads
Eduard’s Country Skillet
September 25, 2016 Lee
2 Comments

Eduard's Country Skillet

This is from a good friend, easy and delicious! This is a make with what you have recipe, no set rules here, amounts you use are up to you although I have edited to what I used when I made this on 27 Dec 2016 and it is a keeper! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 360 grams smoked bacon, 2 180 gram packs
  • sausage, OR make from a shortcut
  • 200 grams smoked ham
  • 3 potatoes, medium to large potatoes, diced large
  • 1 onion, diced
  • 3 bell peppers, colors are up to you, red, green, and yellow works
  • salt and pepper, to taste
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1 teaspoon garlic powder
  • bacon fat, as needed
  • olive oil, as needed
  • butter, as needed
  • spring onions, chopped
  • 2 cup Cheddar cheese, shredded
  • 6 eggs

Instructions
 

  • Boil the potatoes until just for tender. Remove from the water and let cool so you can handle them. Once they have cooled a little, dice them into large pieces.
  • Cook the bacon, ham, and sausage separately then remove and set aside. You can use a bit of each, or just one or two, up to you.
  • In the same pan, heat it up with some bacon fat, olive oil, and butter, add the bell peppers, onion, season with salt, pepper, thyme, and sage.
  • Cook until the peppers are tender, then add in the potatoes and cooked meat, mix and heat through.
  • While cooking the peppers are cooking, preheat your oven to 180 C (350 F), put your large cast iron pan in the oven while it heats. If no cast iron pan, or you oven will not support a cast iron pan, use a baking dish. I used a baking dish.
  • Crack the eggs into a bowl and beat slightly, then add the chopped spring onion and cheese, amount is up to you. Add this to the skillet with the potatoes and give a quick stir, remove the cast iron pan (baking dish) from the oven and pour this mixture into the pan and bake for 15-20 minutes until the eggs are set. Serve.

Notes

No cost given here, cost would be based on what you use, shortcuts will save you money as well. This would be an excellent dish to prepare for a late breakfast, brunch, as I do, a main dish for dinner.
This can range from low cost to high cost depending on what you want to use. I will say this a fair value dish as average.
Shortcuts: Sausage, Breakfast Sausage.
Recipe and cast iron pan photo provided courtesy of good friend, Eduard Wijers.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,EGGS - ALL,Eggs - Chicken
Stuffed Bell Peppers II
September 25, 2016 Lee
Leave a comment

Stuffed Bell Peppers II

I was inspired to write this recipe from two good friends. There is no quantities listed, this is make what you have from leftovers, and the possibilities are endless. I made a version of this on 24 Sep 2016 using leftover Creamed Beef SOS and some shredded Cheddar cheese. The photo is what I made and topped with a fried egg on top (unwritten rule for SOS). The ingredients are simple, bell peppers of your choice, red, yellow, or green, shredded cheese if you like, or ketchup if you prefer that, and of course leftovers. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • bell peppers, red, yellow, or green, up to you
  • shredded cheese, Cheddar, Swiss, Mozzarell would be good choices
  • leftovers, see Step 1
  • tomato ketchup, OR make from a shortcut

Instructions
 

  • First thing you need to do is determine how many peppers you based on your leftovers available. You can use anything, for some ideas, leftover SOS, Chili, Chili Mac, Chili and Rice, Stew, Sausage gravy, any casserole, you get the idea.
  • Preheat your oven to 180 C. Get out a 9x13 baking dish or my favorite to use is bread pans, 2 peppers each.
  • Cut the tops off the peppers, discard the stem section and dice the tops. You can do two things with the diced pepper tops, 1. you can add to your leftovers and they go in the peppers, or 2. save for an omelette for another day. Once the tops are cut off, remove the seeds and membranes inside. Don't worry if the pepper will not sit upright.
  • Now stuffing the pepper, you have some choices, if you like cheese, you can fill each pepper with leftovers half full, add some shredded cheese of your choice, fill the pepper to the top and add more cheese on the top. If you prefer just ketchup which is equally as good, just fill each pepper and spread some ketchup on the top.
  • Now for the peppers that do not want to stand up, and some leftovers to the bottom of the baking dish or bread pans and put the peppers in that, now you have the peppers and some baked leftovers to go on the side with the peppers.
  • Bake for 30 minutes, you want the peppers to be tender and the top to be browned up a bit. Serve as is or as I prefer, cut a pepper in half and top with a fried egg.
  • This is a yellow bell pepper that was stuffed with Creamed Beef SOS and topped with a fried egg.

Notes

No pricing for this, just the cost of the peppers and cheese, this is a Leftover meal since you have paid for the main meal already. If you went with ketchup instead of cheese, easily done, this is a very low cost way to use up leftovers.
Shortcut: Tomato Ketchup.
Provided courtesy of good friends, Lynn Batterman and Charles Knowlton.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BEEF,CHICKEN & TURKEY,LEFTOVERS,PORK
Smoked Sausage & Cabbage Skillet
September 24, 2016 Lee
Leave a comment

Smoked Sausage & Cabbage Skillet

This sounds really good, to extend the servings, serve over mashed potatoes. On my to cook list. Minimal ingredients makes this a must try.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo smoked sausage, sliced
  • 1 head cabbage, coarsley chopped
  • 1 large onion, coarsley chopped
  • 3 cloves garlic, smashed and minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons rice wine vinegar, OR 1 teaspoon apple cider vinegar
  • 1 1/2 teaspoons brown mustard
  • olive oil, as needed

Instructions
 

  • Heat a splash of olive oil in a large nonstick pan over medium-high and add the smoked sausage and cook, stirring occasionally for about 5 minutes to get a light browning to them. Remove from the pan to a plate with a slotted spoon and drain the fat back into the pan.
  • In the same pan with the sausage fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally until the cabbage is tender. Mix in the vinegar and mustard and give a stir, then add the sausage back to the pan and cook for another 2-3 minutes to heat through. Taste and adjust seasoning if desired. Serve as is or over mashed potatoes to get more servings.

Notes

Smoked sausage would be the most expensive part of this dish but you have to look around. I bought smoked sausage at Makro a few months ago for about 150 Baht/500 grams, yesterday however, I bought smoked sausage at Tesco for 99 Baht/1 kilo, so I will figure the sausage at 150 Baht/1 kilo until I check the new sausage I bought yesterday. For 4 servings this is about $1.10 per serving, not bad really, for 6 servings, this is about 75 cents per serving, very good cost.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage
Cheesy Taco Pasta
September 24, 2016 Lee
Leave a comment

Cheesy Taco Pasta

Sounds yummy indeed! Pasta, cheese, ground beef (or pork), and taco seasoning, always a good meal. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 400 grams dry pasta, any bite size pasta works here
  • 1 medium onion, diced
  • 2 fresh green chili peppers, chopped
  • 500 grams ground beef, OR minced pork, OR ground chicken
  • 2 tablespoons taco seasoning mix, OR make from a shortcut on this site
  • 1/2 teaspoon ground cumin
  • 1 can whole peeled tomatoes, drained, juice reserved, and diced
  • 1 1/2 cups Cheddar cheese, shredded, or a mix of Edam and Cheddar
  • olive oil, as needed
  • salt, to taste
  • fresh cilantro, chopped, for garnish

Instructions
 

  • Cook the pasta of your choice in boiling water until just tender, reserve 1/4 cup of the water then drain the rest. Add back to the pot and set aside.
  • While the water is heating and cooking pasta, in a large non-stick skillet over medium heat, heat a splash of olive oil, add the onion and cook until it is tender, then add the green chillis and cook for a few more minutes, then add the ground beef and cook until no longer pink. Add the taco seasoning mix and cumin, and salt to your liking, mix well and cook for a few minutes, then drain off the fat and add to the pot with the pasta.
  • Add the tomatoes and the 1/4 cup of reserved pasta water and stir, then add the cheese and let melt, stirring occasionally, cooking this for about 2-3 minutes until everything is combined. Top with the cilantro and serve.

Notes

Figure about 150 Baht for the 500 grams of beef. For 4 servings this is about $1.10 per serving, even less for 6 servings, and even less if using pork or chicken.
Shortcut: Taco Seasoning Mix.
Provided courtesy of good friend, Mike Early.
United States.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Cheesy Smoked Sausage Pasta Skillet
September 24, 2016 Lee
1 Comment

Cheesy Smoked Sausage Pasta Skillet

This is an easy one skillet dish that is extremely good and very versatile. Lot of things to change in this to suit your taste. I made this on 4 Oct 2016, recipe modified slightly and some step by step photos added, my comments below.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams smoked sausage, OR ham, brats, or even plain quality hotdogs
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 bell pepper, you choice of color, chopped
  • 3 cloves garlic, smashed and minced
  • salt and cracked black pepper, to taste
  • 3 cups chicken stock, fresh or from powder
  • 1 can whole peeled tomatoes, chopped, with the juice as well
  • 2-3 Bird's Eye Chilis, chopped
  • 500 grams dry spiral pasta, any bite size pasta will work
  • 1-2 cups Mozzarella Cheese, shredded, OR Cheddar cheese

Instructions
 

  • Melt butter in skillet and brown the sliced sausage, onion, garlic, and bell pepper.
  • Add, salt, pepper, chicken stock, tomatoes and juice, chilies, and pasta. Bring to a boil then reduce to a simmer, and let cook uncovered, or until pasta is tender and just some of the liquid remains, about 20-30 minutes.
  • Mix in the cheese and serve.

Notes

I get good quality smoked sausage at Makro for about 150 Baht/500 grams. One cup of cheese is about 1/2 of a 250 gram block (180 Baht), so I'll go with 90 Baht for the cheese. For 6 servings, I will estimate about $1.18 per serving. Good value overall.
Variants: 1. Add fresh sliced mushrooms. 2. Use fresh tomatoes but you will need tomato juice (just a bit) as well. 3. If you like cheese, use the whole block. 4. Add taco seasoning and use Cheddar cheese and you have a taco pasta dish. Variants add cost however but can change up the dish from one time you prepare it to the next.
Variants provided by good friend, Lynn Batterman, United States.
Toss in some Basil, Thyme, Oregano, and you have a great Italian dish. Leave out the sausage, but saute some chicken breast/thighs first, then add the rest with the herbs, and it's Chicken Cacciatore. Add paprika and you have Goulash. What you've done is reveal how EASY cooking can be... just add a few different herbs/spices, or even bake vs. pan fry, roast, and it becomes a whole different meal from a different country even though they are very similar. The biggest differences are the HOT dishes from various countries, India heat vs. Thai, vs. Jamaican, vs. Tex-Mex, is so different.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PASTA